Helmed by chef Paul Nagan, the restaurant will be housed in the hotel, which will occupy the historic — and refurbished — Colorado National Bank building at 918 17th St. An April launch is planned.

Much of the fare will be prepared in a wood-fired oven, and the interior is touted as a contemporary take on a Western saloon, with interiors of reclaimed barn wood and horse hide, along with modern metallics and fabrics.

Nagan has led food and beverage programs in several Western cities, including San Francisco, San Diego, Vail and Portland, Ore. His menu will concentrate on kitchen techniques common in the region, plus local ingredients such as Colorado lamb and Front Range cheeses.Read more…

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